Beetroot

Beetroot

By
From
The Huxtaburger Book
Makes
400 g
Photographer
Chris Middleton

Ahh, like the old pavlova and Crowded House debate, both Australia and New Zealand lay claim to adding beetroot to the burger. Frankly I don’t care who did it first, I just love it! The sharpness and sweetness of the beetroot is a perfect complement to charred meat and other salad components. Please do try to make your own pickled beetroot at home, as it’s so much better than the tinned stuff and really quite simple.

Ingredients

Quantity Ingredient
3 large beetroot, washed well
125ml white vinegar
115g caster sugar
3 tablespoons sea salt
2 bay leaves
2 tablespoons black peppercorns
2 star anise
1 cinnamon stick

Method

  1. Place the beetroot in a large saucepan and cover with water to 5 cm above the top of the beetroot. Add the remaining ingredients and bring to a simmer.
  2. Simmer over a medium heat for about 30 minutes, or until the beetroot are soft when pierced with a small knife. Allow to cool slightly in the liquid for maximum moistness and flavour.
  3. Once cool enough to handle, drain the beetroot in a colander. Put on some disposable gloves to protect your hands from staining red, then gently use your thumbs to slip the skins off. The skins should come off quite easily, provided the beetroot are not completely cold. (Don’t place them in the fridge prior to peeling as this will make the skin stick.)
  4. Slice the beetroot to your desired thickness and reserve in an airtight container in the fridge until ready to use. The beetroot will keep in the fridge for up to 3 months.
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
food
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